Bun Kebab
A griddled beef patty, chutney and a soft bun.
- Chill
- 30 to 60 min chilling
- Prep + cook
- 30 + 25 min
- Safe temp
- 71°C
- Yield
- 1 kg beef, makes 8 bun kebabs
A home beef-patty bun kebab inspired by Pakistani street-food sandwiches. Bun kebab has many dal, potato, shami and meat versions; this one uses a thin beef patty, a well-cooked egg and a sharp green chutney. It belongs on a griddle, not a skewer.
Method
- 1
Mix cold beef with squeezed onion, gram flour, ginger, garlic, cumin, coriander, chilli and salt until lightly tacky.
- 2
Divide into 8 thin patties about 1.5 cm thick. Refrigerate for 30 to 60 minutes.
- 3
Heat an oiled griddle or heavy pan over medium heat. Cook patties in batches for about 4 to 5 minutes per side, checking each centre reaches 71°C.
- 4
On a clean part of the griddle, cook the eggs until the yolks and whites are firm. Keep cooked patties on a clean warm plate.
- 5
Split and toast the buns cut-side down. Spread with ready-to-eat chutney using a clean spoon.
- 6
Assemble each bun with one hot patty, one cooked egg and sliced onion. Serve immediately; total pan time depends on batch size.
71°C
Safe internal temperature
Cook beef patties to 71°C in the centre. Cook eggs until both yolk and white are firm. Keep raw-meat utensils separate from buns, chutney and salad. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Thin patties fit the bun and cook through more evenly than a thick burger.
- For a shami version, use a fully reheated shami kebab instead of the raw mince patty.
- Keep chutney and salad away from the board used for raw patties.
On the table
- Extra green chutney
- Onion and lemon
- Chips
Questions people ask
Does every bun kebab contain meat?
No. Pakistani bun kebab includes dal, potato, shami and meat versions. This page is specifically a beef-patty home version.
Can I put a shami kebab in the bun instead?
Yes. Reheat a cooked shami kebab to 74°C throughout, then assemble with the bun, cooked egg and chutney.
Can I make the patties ahead?
Keep raw mince patties refrigerated and cook within 1 to 2 days, subject to the meat use-by date, or freeze. Cook the centre to 71°C after safe thawing.
Keep the grill going
Goes well with
Bread ideas for bun kebab
Explore bread types for your bun kebab on our sister site, doubleroti.si.